Mushroom Risotto

Mushroom Risotto

Risotto is a delicious side dish to roast chicken especially. Its creamy consistency comes from the high starch content of the rice being stirred constantly while cooking. It is a bit more time consuming, but oh so, so worth it!

Mushroom Risotto - Fantastic Side Dish

Yield: 4 servings


  • 2c arborio rice
  • 3/4c dry white wine
  • 3/4c white onion, diced
  • 8c chicken stock
  • 3/4lb oyster mushrooms, sliced (no stems)
  • 3/4lb cremini/baby portobella, sliced
  • 3/4lb white mushrooms, sliced
  • 1 sprig rosemary, finely chopped
  • 1tbl garlic, minced
  • 3tbl olive oil
  • 8oz mascarpone cheese
  • Salt and pepper to taste


  • Measuring cups
  • Pot
  • Cutting board
  • Knife
  • Mixing spoon

Heat oil in the pot and sautee the mushrooms and onion in the oil until onions are translucent and mushrooms are soft.  Add the garlic and rosemary and cook just until fragrant. Add the rice and toast for about 2 minutes, stirring constantly as to not burn. Add the wine and allow to reduce to au sec (almost dry).

Stirring constantly, add 1 cup of the stock at a time. Add a new cup when there is no more liquid. Once all the liquid is added and rice is fully cooked (it will be a creamy consistency), stir in the mascarpone cheese. Salt and pepper to taste.


Helpful hints! If you can’t fine arborio, use a different short grain rice. Arborio is ideal because of the high starch content, but other short grains will be sufficient. Also, you can just use a wild mushroom blend if you choose! Garnish with chives for a little color and a little more flavor!